Few weeks ago, I moved to a new home. As I am still adjusting to my new kitchen, one thing that really had an effect on me was the countertop height.
The new countertop sits about 6mm lower than my previous home.
I am 5'9 (about 175cm tall), at my old place when I hold a knife, it sits horizontal to my belly button. That leads me to purchase/ and favoring low tip knives with 52+height at heel to maintain clearance at knuckle.
When I use a tall tip gyuto such as KATO 240WH, the tip hardly ever touches the board, If I have to use the tip I will need to raise my elbow. On the other hand, my flat suji from Cimms performed outstanding with the smooth draw cut.
Moving into the new place, with new countertop sitting lower. My first observation was that I can't finish the "normal" draw with my Cimms Suji anymore, towards the very end of the draw, the cutting board stops the motion and forcing me to lift up my elbow to finish the cut with the tip of the blade.
To prove my theory I then tested few other knives with taller tip and variance in heel height . I can clearly tell by decrease the height of the countertop it guides me to use more front and mid section of the knife, in result some knives that I didn't like earlier with tall tip and shorter heel height turn out to be outstanding performers. With using more mid section of the knife, the 52+ heel height wasn't as critical as before.
I encourage everyone to give it a try and share your experience.
To increase your countertop height in relationship to you, simply use a thicker cutting board, or put layers under it.
To decrease your countertop height in relationship to you, simply wear shoes if you like to cook at home with barefoot.
Use your imagination, just be safe.
The new countertop sits about 6mm lower than my previous home.
I am 5'9 (about 175cm tall), at my old place when I hold a knife, it sits horizontal to my belly button. That leads me to purchase/ and favoring low tip knives with 52+height at heel to maintain clearance at knuckle.
When I use a tall tip gyuto such as KATO 240WH, the tip hardly ever touches the board, If I have to use the tip I will need to raise my elbow. On the other hand, my flat suji from Cimms performed outstanding with the smooth draw cut.
Moving into the new place, with new countertop sitting lower. My first observation was that I can't finish the "normal" draw with my Cimms Suji anymore, towards the very end of the draw, the cutting board stops the motion and forcing me to lift up my elbow to finish the cut with the tip of the blade.
To prove my theory I then tested few other knives with taller tip and variance in heel height . I can clearly tell by decrease the height of the countertop it guides me to use more front and mid section of the knife, in result some knives that I didn't like earlier with tall tip and shorter heel height turn out to be outstanding performers. With using more mid section of the knife, the 52+ heel height wasn't as critical as before.
I encourage everyone to give it a try and share your experience.
To increase your countertop height in relationship to you, simply use a thicker cutting board, or put layers under it.
To decrease your countertop height in relationship to you, simply wear shoes if you like to cook at home with barefoot.
Use your imagination, just be safe.